1/4 cup sugar
4 oz semi-sweet chocolate chips
2 egg whites, beaten stiff
1/4 cup coffee liqueur
3 tbsp cream
1 cup whipped cream, beaten
Directions
In saucepan over very low heat, mix coffee liqueur and sugar;
stirring until dissolved. Remove from heat. In top of double boiler,
melt chocolate with cream, cool 20 minutes. Stir chocolate into
coffee liqueur mixture. Carefully fold in egg whites, then whipped
cream. Chill 3 hours before serving.
Servings: 6 servings
Coffee Liqueur Chocolate Mousse Recipe brought to you by Recipe Ideas
Categories: Beverages; Chocolate; Coffee; Dessert
The History of Recipes
We can trace the history of `recipes` far back into ancient history, at least as far as ancient Egypt, and maybe even further. However, mostly, these early records were just primitive pictorial instructions for preparing food.
In fact, the oldest recipe discovered, according to food historians is a series of tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated and blissful. Progressing into Roman times around 25BC a roman called Apicius compiled some scripts describing recipes enjoyed by his fellow Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into starters, main course and afters, something that is very familiar to us today. Aspicius also informs us how the Roman chefs were skilled in the use of a wide range of herbs and spices, including some familiar names such as basil, rue and parsley. Later on, there were two interesting books which appeared in the 1300s : a cookery book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, they are not about the spicy food that appears on menues today, but rather recipes for the types of food served to the rich and powerful of the period. Later on in the 1400s, people returning from the crusades brought us many foods and herbs from the holy lands, including spices such as coriander, parsley, basil and rosemary. These new herbs and spices led to an increase in manuscripts on cookery, some of which are now in private collections. For the next few years, the rich and powerful families of the West competed with each other to serve the most exotic meals, and consequentially chefs and their collection of recipes were at a premium. Even so, it was during the nineteenth century that cooking and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to assembling, verifying, and writing down popular recipes of the day. By the advent of the twentieth century, cookery books were in high demand, mostly as a result of better eduction, leisure time and having more money to spend. The introduction of the TV gave us cooking programs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of the internet, allowing us all to access massive numbers of recipes just like those on our site. |
We hope you enjoy this Coffee Liqueur Chocolate Mousse recipe.
